Mushroom Barley Soup
Created by KittenCal on October 27, 2011
- Servings: 7
- Prep Time: 20m
- Cook Time: 1h
- Recipe #7821
Ingredients
- Olive oil plus 2 tablespoon butter
- 2 medium onions, chopped
- 4 large garlic cloves, minced
- 1 small celery rib, diced
- 2 large carrots, peeled and diced
- 1/2 pound fresh button mushrooms, sliced(can use more)
- 1/4 teaspoon cayenne pepper (or adjust to taste)
- 1 1/2 teaspoons dried thyme (rubbed between fingers to release the flavor)
- 4 cups chicken broth
- 1 large bay leaf
- 1/2 cup pearl barley (washed over with cold water)
- 2 cups cubed cooked chicken or ham
- 1 cup frozen peas or corn
- 1 (10-1/2 ounce) can condensed cream of chicken soup, undiluted
- 1/2 cup light cream (or use 1/4 each cup milk and whipping cream)
- 1/3 cup grated Parmesan cheese (more for sprinkling)
- Salt and fresh ground black pepper, to taste
How to Make
-
Step 1: In a large Dutch oven or saucepan oil with 2 tablespoons butter over medium heat (use enough oil to coat the bottom of you saucepan) .
-
Step 2: Add in onions, garlic, celery, carrots, mushrooms slices, cayenne and thyme; saute for about 5 minutes.
-
Step 3: Add in the chicken broth, bay leaf and barley; simmer covered for about 40 minutes, or until the barley is desired texture.
-
Step 4: Add in the cooked chicken or ham, peas, cream of chicken soup, half and half cream and Parmesan cheese; simmer for 10-15 minutes over medium-low heat.
-
Step 5: Season with salt and pepper to taste.
-
Step 6: Ladle into bowls and sprinkle with more Parmesan cheese.
Nutritional Facts
- Serving Size: 1 (359.4 g)
- Calories 363.6
- Total Fat - 15.7 g
- Saturated Fat - 7.1 g
- Cholesterol - 52.5 mg
- Sodium - 1167.3 mg
- Total Carbohydrate - 47.5 g
- Dietary Fiber - 4.4 g
- Sugars - 14.9 g
- Protein - 8.5 g
- Calcium - 156.6 mg
- Iron - 1.9 mg
- Vitamin C - 12.1 mg
- Thiamin - 0.2 mg